The pie tart shell recipe is by my favorite dessert chef David Lebovitz. Here is the complete procedure -http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/
Quick summary - In an oven proof bowl combine butter, oil, water, sugar and salt. Place bowl in oven for 10-15 mins till butter is bubbling and starts browning at the edges. Remove from oven and dump in the flour. Stir quickly until it all comes together. Transfer to a 9 inch pie shell and spread it evenly with fingers. Reserve small amount of dough for patchwork later. Take a fork and crimp sides and prick shell. Bake for 15 mins. Cover and patch cracks and bake for 5 more mins till golden brown. Let is cool completely before putting in any filling.

Filling was inspired by Jamie Oliver's chocolate tart filling.
For the filling, boil the cream, sugar, salt on simmer. Switch off and add chocolate pieces. Let is melt on its own, do not over stir or the cream would churn into butter. Add some milk to adjust consistency(want a soft serve type consistency). Fill into the baked cooled shell and refrigerate for 3 hours till set.

Here is our most ardent football fan -

Enjoy!

Bets in the house -
Me - Argentina
Ajay - Germany
Adrika - Don't understand what the fuss is about